Fruit Preserves

5 – 2 - European Union directives on ' jam ' :
In the European Union , the jam directive ( Council Directive 79
/ 693 / EEC , 24 July 1979 ) set minimum standards for the amount of
"fruit" in jam, but the definition of fruit was expanded to take account
of several unusual kinds of jam made in the EU. For this purpose,
"fruit" is considered to include fruits that are not usually treated in a
culinary sense as fruits, such as tomatoes; fruits that are not normally
made into jams; and vegetables that are sometimes made into jams,
such as: rhubarb (the edible part of the stalks), carrots, sweet potatoes,
cucumbers, and pumpkins. This definition continues to apply in the
new directive, Council Directive 2001 /113/ EC (20 December 2001) .
'Extra jam' is subject to some what stricter rules that set higher
standards for the minimum fruit content ( 45 % instead of 35 % as a
general rule, but lower for some fruits such as redcurrants and
blackcurrants ) , as well specifying as the use of unconcentrated fruit
pulp, and forbidding the mixture of certain fruits and vegetables with
others .
6 - Jelly world wide :
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Jellied cranberry sauce is primarily a holiday treat in the
U.S. and U.K.
Mayhaw jelly is a delicacy in parts of the American South
Grass jelly, a food from China and Southeast Asia, often
served in drinks
Almond jelly, a sweet dessert from Hong Kong
Nata de coco, jelly made from coconuts originating from
the Philippines
Yōkan, a sweet pasty jelly dessert from Japan often made
with beans, sweet potato or squash
Muk, a variety of Korean jelly, seasoned and eaten as a
cold salad
Konjac, a variety of Japanese jelly made from konnyaku
There are a variety of jellies in the cuisines of East and
Southeast Asia. Depending on the type, they may be sweet or
unsweetened, or neither.
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